This recipe comes from the Big Sur Bakery Cookbook. I made just a few minor modifications and added the Snickers bars as suggested on this post for some extra texture and flavor. The bundt is moist and heavy, yet not too sweet or rich. Combined with the Snickers glaze, it is a wonderful dessert that I will make again. This is one of those desserts that you look at as you sit down for dinner and know that you are going to have to save room for it. The recipe below yields one 10-inch Bundt and serves 12-16.
1. I don't drink coffee so I used Pero, a coffee substitute and it tasted great.
2. Though I added Snickers, you could really use any candybar or you could leave it without and you'd still have a delicious cake.
3. I also floured the bundt pan after buttering it just to make sure it didn't stick.
1 1/4 cups plus 1 Tbs brewed coffee
3/4 cup dutch-process cocoa powder
2 1/4 cups sugar.
1 1/4 tsp kosher salt
2 1/2 tsp baking soda
2 whole eggs plus 1 yolk
1 1/4 cups plus 1 Tbs buttermilk
1 cup plus 2 Tbs canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tbsp all-purpose flour, sifted
6 ounce bittersweet chocolate
3/4 cup unsalted butter
2 cups powdered sugar
1/2 cup sour cream at room temp
1/4 cup brewed coffee, cooled
4 snickers bars, regular size
1. Preheat the oven to 350F with the oven rack placed in the center.
2. Butter a 10-inch Bundt pan with unsalted butter.
3. Place coffee and cocoa powder in a small saucepan.
4. Bring to a boil while whisking constantly.
5. Remove from heat and cool to room temperature.
6. In the bowl of a stand mixer, mix together sugar, salt, baking soda, eggs and egg yolk on low speed until combined, about 30 seconds.
7. Add the buttermilk, oil and vanilla extract and mix it for another 30 seconds
8. Add the flour and mix on medium speed for 2 minutes.
9. Add the cooled cocoa mixture and mix on high for 3 minutes.
10. Pour the batter into the prepared Bundt pan and bake for 1 hour or until the toothpick inserted in the cake comes out clean.
11. Let the cake cool down completely in the pan and then invert it onto a cooling rack.
1. Chop the chocolate into small pieces and melt in a double broiler over simmering water.
2. Once the chocolate has melted, remove the bowl from the heat.
3. Melt the butter in a separate bowl, then whisk into the chocolate mixture.
4. Add 1 cup of the powdered sugar, whisking to combine.
5. Whisk in the sour cream.
6. Whisk in the remaining powdered sugar.
7. Add the coffee and whisk to create a glossy glaze.
8. Chop the snickers into small pieces and stir into the glaze gently, leaving extra pieces for sprinkling.
9. Cover the cake with the glaze and allow to keep at room temperature until ready to serve.